INGREDIENTS (4 people) ◗ 150 g of pine nuts ◗ 1 clove of garlic ◗ 100 ml of extra virgin olive oil ◗ 10 cl of sherry vinegar ◗ Water ◗ Bread crumb ◗ Salt ◗ White grapes
1. Put the pine nuts in the blender glass and add olive oil just until covered. Add the peeled garlic clove, the bread crumb soaked in the sherry vinegar and a pinch of salt and crush until you get a very fine and homogeneous mixture.
2. Continue crushing with the blender while adding cold water to reduce the ajoblanco (approximately one liter or something else as desired lightly, rectify salt and vinegar to taste).
3. Toast the pine nuts in the pan over low heat, while stirring, for ten minutes. Cut some grapes into thin slices. Accompany the ajoblanco with the pine nuts and grapes.2 Shrimp consommé, cockles and cicadas
INGREDIENTS (4 people) ◗ 400 g of potatoes ◗ 8 crayfish ◗ 8 fresh prawns ◗ 8 cockles ◗ 8 cochin ◗ 1 onion ◗ 1 leek ◗ 1 tomato ◗ 2 garlic ◗ 4 strands of saffron ◗ 1 l of vegetable stock ◗ 1 teaspoon of La Vera paprika ◗ Olive oil ◗ Salt ◗ Pepper
1. Peel and chop the onion, leek and tomato. In a pan with a little olive oil, sauté the heads of the crayfish, prawns, onion, leeks and chopped tomatoes. Add water, season with salt and pepper, cook a few minutes and strain.
2. Sauté the chopped garlic in another pan with a little oil. When golden brown, remove the pan from the heat and add the paprika and the saffron threads. In a casserole mix the broth and the sauce. Peel the potatoes and chopping.
3. Add them to the casserole and cook over medium heat for about twenty minutes until the potatoes are tender. About three minutes before removing the casserole from the heat add the tails of crayfish, cockles and coquina. Salpimentar to taste and serve.3 Wellington sirloin and mushroom garnish
INGREDIENTS (4 people) ◗ 1 kg of pork tenderloin ◗ 400 g of puff pastry ◗ 200 g of mushrooms ◗ 1 egg ◗ 1 dl of extra virgin olive oil ◗ 1 dl of sherry wine ◗ Salt and pepper.
1. Mix the olive oil, sherry, salt and pepper in a wide bowl. Put the pork tenderloin in the bowl, impregnate it well with the mixture, cover with plastic wrap and let it macerate for a couple of hours.
2. After that time, drain the sirloin from the maceration liquid and mark it in a pan over high heat so that it is browned on the outside but remaining raw inside. Spread the puff pastry on a lightly floured surface, place the sirloin on top and wrap it with the puff pastry.
3. Brush with beaten egg. Put the sirloin in baked puff pastry together with the mushrooms. Bake at 180º C for thirty minutes until the puff pastry is browned. Serve the sirloin with the mushrooms.4 Coconut Jelly
INGREDIENTS (6 people) ◗ 750 ml of coconut milk ◗ 7 sheets of neutral jelly ◗ 100 g of sugar ◗ 1 tablespoon of butter ◗ 200 g of canned pineapple (natural or in syrup) ◗ 1 dl of vodka ◗ Currants To accompany.
1. Soften the gelatin leaves in a deciliter of coconut milk. Put the rest of the milk together with the sugar in a large saucepan and heat on the fire. When it is about to boil, add the gelatin, remove the saucepan from the heat and mix well until the gelatin dissolves completely.
2. Pour the gelatin in a wide, low-edged dish and set aside in the refrigerator until the mixture solidifies completely. Drain and chop the pineapple. Heat a pan with the butter, add the pineapple and sauté.
3. Water with the vodka and leave a few minutes. Unmold the jelly and cut it in the form of stars with some pasta cutters. Serve with sautéed pineapple and with currants.5 Grilled Marinated Salmon
INGREDIENTS (4 people) ◗ 600 g of salmon loin ◗ 600 g of potatoes ◗ 20 cl of old-fashioned mustard ◗ 10 dl of cream ◗ 1 glass of milk ◗ 10 g of sugar ◗ 10 g of flour ◗ 10 g of butter ◗ Olive oil ◗ Fresh dill ◗ Pepper ◗ Salt
1. Cut the loin of salmon into four pieces of the same size. Season with salt and pepper and put in a large pan over high heat with a few drops of olive oil. Cook the salmon loin about two minutes on each side.
2. Peel the potatoes, cut them into slices and cook them in boiling water with salt. Put a pan with butter on the fire until it melts and add the flour stirring. Add the milk and cream, while stirring, and then the sugar, the old-fashioned mustard, the pepper and the chopped fresh dill.
3. Finally, add the salmon and leave two more minutes on the fire. Serve the salmon with the cooked potatoes and the sauce.6 Christmas Trunk
INGREDIENTS (6 people)◗ 4 eggs ◗ 75 g of sugar ◗ 1 teaspoon of vanilla sugar ◗ 90 g of flour ◗ 40 g of butter ◗ 1/2 teaspoon of baking powder. THE FILLING: ◗ 200 g of fondant dark chocolate ◗ 200 g of whipping cream.
For coverage: ◗ 150 g of fondant dark chocolate ◗ 150 g of whipping cream ◗ Currants ◗ Fresh mint leaves.
1. Beat the eggs in a bowl. Add the sugars and beat until you get a spongy and whitish mixture. Incorporate sifted flour and yeast. Stir, add the melted butter and pour the mixture on a silicone mat placed on the oven rack.
2. Spread with a spatula and put in the preheated oven at 200º C. Bake 12-14 minutes. Let warm. Melt the chocolate and let cool. Assemble the cream and mix with the chocolate. Cover the cake with this mixture and roll it on itself with the help of the mat. Reserve in the refrigerator.
3. Prepare the cover: boil the cream, pour it over the chopped chocolate, mix and let cool. Cover the roll with the mixture and, with a fork, mark the stripes. Garnish with currants and mint.